 |
|
This is a very quick, easy, nutritional method of cooking brown rice.
This method of cooking whole grain rice is quick, requires no long monotonous boiling and results in a beautiful tasting light brown rice dish. It maintains all the flavour and nutritional value of the rice. Gone are the days of stodgy, wet unappetising brown rice dishes that appeal to nobody least of all children!
What to do
- Put your whole brown rice into a dry saucepan (about cup per person).
Place over a medium to high heat and shake continuously as you would if cooking pop corn. The rice will start to 'pop' (just as pop corn does) and become browned. It will smell delicious. Continue to do this until all the rice looks either 'popped' or nicely browned. Don't leave the saucepan unattended as the rice can burn quite easily.
At this stage lower the heat and slowly pour over boiling water. (This is fun as it behaves a little like a geyser, so stand clear of the steam). Pour over sufficient water to just cover the rice once the water has settled down to a quiet simmer.
Cover the saucepan and let simmer quietly for 5-10 minutes or until all the water has been absorbed. Check for tenderness. All information on this page has been compiled by Alison Odey from personal research and from results seen and experienced over 20 years in private practice. It is not intended to diagnose or to be construed as medical advice, but to inform the reader of alternative options that may be available to them. Any remedy mentioned in the text can be obtained by contacting the writer:
Contacts: Phone -64 7 5721147 Website www.alisonodey.com
(Permission to copy this page in any form must be obtained from the said person). Click here to return to Index
|
